As there’s no gluten to develop, kneading isn’t necessary for this bread. It has air pockets, a crisp crust and an earthy, warm taste. We loved it.

Ingredients

1 1/4cups (8 ounces) potato starch

1 1/4cups (3.5 ounces) almond flour

2/3cup (3 ounces) oat flour

1/2cup (3 ounces) millet flour

1tablespoon active dry yeast

2teaspoons xanthan gum

1 1/2teaspoons coarse salt

1 1/3cups warm water (about 110F)

2eggs

2tablespoons canola oil

1tablespoon honey

1tablespoon canola oil for oiling bowl

Instructions

Place potato starch, almond flour, oat flour and millet flour in the bowl of a stand mixer. Mix on low speed about 30 seconds to blend well. Add yeast, xanthan gum and salt. Stir to combine.

Pour warm water, eggs, canola oil and honey into dry ingredients. Mix on medium speed until dough has come together. It will be soft.

Place dough in a large oiled bowl. Cover with a clean cloth; let dough rise until doubled in size, about 2 hours.

At the end of rising, preheat oven to 425F. Cut dough into halves and form 2 small boules (rustic ovals). Make 3 (¼-inch deep) cuts with a serrated knife on top of each boule.

Place boules on a pizza stone or baking sheet on the bottom rack of oven. Bake 30 minutes, until bread is browned and sounds hollow when tapped on the bottom. Cool 30 minutes before slicing. Makes 2 small loaves (8 servings each).

Recipe adapted from Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes by Shauna James Ahern and Daniel Ahern (Wiley 2010).